The gas blow torch in two lines
A gas torch with flame control: a bar top burner for caramelising, glazing and toasting whatever sits on top of the drink.
Who it is for
For anyone finishing cocktails with a move the guest can see. The flame is the last step of the build, the one that happens with the glass already made up in front of the guest, and it changes how a drink reads more than any added ingredient.
What direct heat does
Three different things. It caramelises sugar, melting it and browning it into a crisp crust with toasted notes that were not there before. It glazes, because the heat makes a glaze redistribute and turn glossy. And it toasts aromatic herbs, releasing the essential oils that stay locked up cold: a sprig of rosemary passed through the flame for an instant scents the whole glass. The torch does all three, and in none of the three does it cook the drink.
Specifications
- Fuel: gas, refillable
- Flame: adjustable
- Dimensions: 130 x 230 x 60mm
- Weight: 0.2kg
- Use: bar and kitchen
Flame control is not an extra
It is the difference between caramelising and burning. A short concentrated flame works deep into one spot, and that is what sugar wants; a long soft one spreads the heat over a surface, and that is what herbs and glazes want. With a fixed flame burner you get one of those right and the others wrong, which is why this torch has a regulator.
The move over the glass
Keep the flame at a distance and keep it moving, never still on one point. On sugar you pass over it until the surface changes colour, no further: burnt arrives in a second and does not come off. On herbs an instant is enough, just long enough for the scent to lift. And the glass is held still with the other hand well away from the flame, which sounds obvious until you are working fast.
Safety, in three lines
Keep the torch away from open alcohol and from bottles in service, light it only at the moment and put it out straight after. Do not use it under an extraction hood running at full power, because the flame lengthens unpredictably. And never set it down hot on the bar top: the burner stays at temperature for some minutes after it goes out.
Care
Refill with the tank cold and the regulator closed. Keep the nozzle clear of sugar residue, which caramelises onto it and changes the flame: wipe it with a cloth once it is cold. A torch giving an uneven flame almost always has a dirty nozzle rather than a fault.
What actually gets caramelised
The sugar on the rim of a glass, which goes from grainy to glassy. The citrus slice resting on the drink, which under heat gives up the oils in the peel along with a toasted note. The surface of a cream or a foam, which takes on a thin crust. And the wood of a garnish, which starts to scent the drink when the flame brushes it without burning. In all four the torch works for a few seconds over a few millimetres: depth is not what is wanted, control is.
FAQ
What is a gas blow torch for behind the bar? Caramelising sugar, glazing and toasting aromatic herbs over the drink.
Is the flame adjustable? Yes, and that is what lets you go from sugar to herbs without scorching them.
Does it cook the cocktail? No, the heat works on the surface and for a few seconds.
How is it refilled? With the tank cold and the regulator closed.
Why does the flame go uneven? Almost always sugar residue on the nozzle: clean it cold.
What does it weigh? Two hundred grams, in a 130 x 230 x 60mm footprint.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other tools are in the molecular mixology category.
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